Volatile fatty acids concentration and efficiency of microbial protein synthesis of concentrate cassava peel diet with different levels of protein sources

Abstract

This study was conducted to evaluate the effects of different levels of protein sources in a concentrate cassava peel diet on volatile fatty acid (VFA) concentration and efficiency of microbial protein synthesis (EMPS) by in vitro method. The five diet treatments in this study consisted of cassava meal (CM), cassava peel (CP), cassava leaves (CL) and moringa leaves (ML) with the proportion applied were T1=CM70% + CP20% + CL5% + ML5%; T2=CM60% + CP20% + CL10% + ML10%; T3=CM50% + CP20% + CL15% + ML15%; T4=CM40% + CP20% + CL20% + ML20%; T5=CM30% + CP20% + CL25% + ML25%. The experiment used a randomized block design with five treatments and three replications. The results showed that increasing the level of protein sources in the ration tended to increase the value of total VFA, acetate, propionate, CO2, and CH4 in which T3 had the highest values. However, the effect of treatments were significant in EMPS value (P<0.01). It was concluded that increasing levels of cassava and moringa leaves in the concentrate cassava peel diet tended to increase the value of total VFA, acetate, propionate, butyrate, CO2, and CH4 which led to a significant increase in EMPS values.